Fresh and perfect to top your favorite meals, serve as a side dish or scoop up with chips! This Tomato Corn Salsa takes only minutes to make and is simple, fresh and delicious!
Is it salsa, picante, or pico de gallo?
There’s a lot of confusion surrounding chopped veggie salads. They all contain chopped veggies (obviously), but it all comes down to texture. Picante is smooth and resembles a sauce. Salsa has a somewhat chunky texture. And, pico de gallo has veggies that are chopped to be similar in size and contains more peppers than either picante or salsa. All three of these veggie salads can be used as toppings or stand-alone sides. My Tomato Corn Salsa is just such a salad. Give it a try– I’m sure you’ll enjoy its fresh, crisp taste as much as my family does!
What type of corn do I use in Tomato Corn Salsa? You can use leftover fresh corn that you’ve cooked on the cob. You can also use thawed frozen corn. I like keeping frozen sweet corn on hand because it makes prepping Tomato Corn Salsa easy and it is uniform in taste.
Should I use shallots or red onions in Tomato Corn Salsa? That’s entirely up to you! It depends on how much flavor you want your Tomato Corn Salsa to have. Shallots have a milder flavor and their presence in your salsa won’t be so obvious. Red onion has a little stronger flavor and will give Tomato Corn Salsa a more robust flavor.
Can I use canned jalapenos in Tomato Corn Salsa? No. You shouldn’t. Canned jalapenos just won’t work in Tomato Corn Salsa. You need to use fresh jalapenos to maintain that cool, crisp flavor and texture.
How do I remove ribs and seeds from jalapenos? Stand the pepper up on its end and cut it into halves or quarters. Using the tip of a small knife, cut the pepper in a downward motion. Slide the knife tip under the membrane to remove the seeds and ribs. The remaining seeds should fall out with a little tap on the side of the pepper.
Can I meal prep Tomato Corn Salsa? Yes! This is a great recipe to make a day in advance. It keeps well for a couple of days if you have leftovers (that’s a big IF). Just make sure you store Tomato Corn Salsa in an airtight container in the refrigerator.
What do I serve with Tomato Corn Salsa? Tomato Corn Salsa makes a great side dish or topping for tacos, burrito bowls, or rice. I like serving it with Peach Jalapeno Chicken Bowls that can be made in the slow cooker.
Tomato Corn Salsa
- 1 ½ cups frozen sweet corn kernels thawed
- ½ cup grape or cherry tomatoes halved
- 2 tablespoons diced shallot or red onion
- 1 tablespoon diced jalapeño about ½ a pepper, ribs and seeds removed
- 2 tablespoons chopped cilantro
- ½ tablespoon olive oil
- ½ tablespoon fresh lime juice
- Toss all ingredients in small bowl
- Cover and keep refrigerated until ready to serve
- Can be made up to a day in advance
Use leftover fresh or thawed frozen corn
Shallot will have a milder flavor and red onion will be a little stronger
Meal prep a day in advance, keeps well for a couple of days if you have leftovers
Canned jalapenos won’t work in this recipe–use fresh